Lemon Marmalade

Preparation info

  • Yield—

    5 lb.

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • lb. lemons
  • 3 pt. water
  • 3 lb.


Wash the lemons and shred the peel finely (removing some of the pith if very thick). Cut up the fruit, putting aside the pips and coarse tissue. Put the fruit and shredded peel in a large bowl with pt. water. Put the pips, pith and coarse tissue in a basin covered with